French chef and New York resident, Daniel Boulud has announced the expansion of his food delivery concept Daniel Boulud Kitchen (DBK) into all 50 states of the US.
The concept, which originally launched in New York City back in May, 2020, and has taken flight with a new partnership with US food delivery platform Goldbelly, meaning residents across the US, from Nebraska to Nevada, will be able to enjoy Boulud's classic French-inspired dishes, all in the comfort of their own homes.
“With much of the country still at home and unable to travel, we want Daniel Boulud Kitchen to be accessible to people everywhere to enjoy a celebratory meal at home,” said Boulud. “Now with Goldbelly, these classic French dishes will be available nationwide.”
Makeaways have been gathering global momentum since the coronavirus lockdown, as chefs have used them as a tool to interact with their customers, while still offering people an experience, even if in their own home. Most meals are part-prepared and require a minimum of re-heating, assembling and plating, but enough to still give diners that 'restaurant food' feel.
On the menu so far is a traditional bouillabaisse for four ($379) including at least seven types of seafood, from seabass to squid, and some red wine-braised short ribs for four ($349), a Daniel signature dish since 1993.
The dishes don't come cheap, but with so much uncertainty hanging over the future of restaurants, this is one way for the entrepreneurial French chef to get a nation tucking into his French classics.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.